Ingredients 1 pound fisilli pasta
2 teaspoons olive oil
2 cloves garlic, crushed or chopped fine
2 boneless skinless chicen breasts (about 608 ounces each), grilled or poached, cut into bite-size pieces (or use precooked chicken chunks)
1 cup pesto sauce (see recipe below)
1/2 cup toasted pine nuts
Instructions Cook pasta in boiling salted water until al dente. reserve 1 cup of the pasta water. Drain, reserve and keep warm.
In a large skillet or saute pan set over med.-high heat, warm the oil for 1 min. Add the garlic, cook & stir for 1 min. Add the chicken to the pan and cook until just heated through.
In a large bowl, toss the cooked pasta with the chicken. Add the prepared pesto sauce and toss to combine.
Portion the pasta into heated pasta bowls. Top each portion with some of the pine nuts and grated Parmesan. Serve at once.
2 cups loosely packed fresh basil leaves
2 cloves garlic, peeled
3 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Salt & freshly ground pepper to taste
Put the basil, garlic, cheeses and pie nuts in a food processor. Pulse the machine a number of times until the ingredients are thoroughly combines. With the motor running, slowly add the olive oil. Process until smooth (it will be a bit on the thick side, but do not add any more oil). Turn the sauce out into a mixing bowl. Season with salt and pepper. Use some or all of the reserved pasta water to thin the pesto until it is creamy (the starch from the pasta water is the secret to a smooth and creamy pesto sauce).